Easter Baby Carrots & Fresh Made Hummus
2 cans chickpeas
1 clove garlic
3 tablespoons olive oil
up to 1/2 cup water- divided
1/2 tsp of salt
The key to making great hummus is removing the skins from the chickpeas. Did you even know that chickpeas had skins? i didn’t until i did my research and yes if you dump the can out, drain them and then just lightly pinch them the skins will pop right off. It’s tedious, but makes all the difference in truly silky smooth hummus. So toss your peeled chickpeas into a blender or food processor with all the ingredients and 1/4 cup of water, process until smooth. I needed to add the full 1/2 cup to get the consistency i wanted, you can judge what yours needs. Serve with veggies & pita chips.
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